Charred Corn & Quinoa Bowl

For this colorful vegan dish, quinoa takes on a beautifully spiced flavor when cooked with red onion, garlic, jalapeño, cumin, and chili powder. It's topped with fire-roasted corn, black beans, grape tomatoes, and toasted pepitas. On the side, you’ll find zucchini and poblano peppers seasoned with Mexican-style spices, plus a side of cooling chipotle lime crema using blended tofu instead of dairy.

Ingredients: yellow sweet corn, zucchini, black beans (prepared black beans, water, salt, and calcium chloride (firming agent)), soft tofu (non-gmo whole sprouted soybeans, water, calcium sulfate, glucono-delta lactone (gdl)), grape tomatoes, red onions, water, quinoa, green bell peppers, red bell peppers, poblano peppers, garlic, diced tomatoes (tomatoes, tomato juice, salt, calcium chloride, citric acid), tomato sauce (tomato puree, salt, citric acid, onion powder, garlic powder, dehydrated bell peppers), pepitas, olive oil, lime juice, cilantro, jalapeño peppers, roasted garlic oil (olive oil, garlic), onions, sea salt, ancho chile powder, sherry vinegar, cumin, chili powder (chili peppers, paprika, salt, herbs, spices, garlic, oleoresin paprika (for color), and less than 2% silicon dioxide (to prevent caking)), granulated garlic, tajin seasoning (chili peppers, sea salt, citric acid, dehydrated lime juice, silicon dioxide), toasted onion powder, brown chipotle chile powder, black pepper, dried oregano, coriander, lime powder (citric acid, natural lime flavor)